Charlie McGee grew up in Memphis, Tennessee, where there was a BBQ joint on every corner. When he left Memphis, BBQ like he was used to was scarcer than hen's teeth. The only solution was to learn how to do it. Once he got the technique and a few recipes figured out, he started entering sanctioned (Kansas City BBQ Society) BBQ competitions.
After about 20 years of competing, finding himself in a BBQ poor state, and facing retirement from Whirlpool, he thought opening a BBQ restaurant would be a good idea. Thus, Charlie’s Piggin’ N’ Grinnin’ was born.
Real barbeque is done with low temperature from an indirect heat source over a LONG period of time. You grill steaks, hamburgers, hotdogs, chicken, and vegetables. It’s good, but it’s not true BBQ.
A unique characteristic of smoked meat (i.e., barbeque) is that the smoke gives the outer portion of the meat a pink color. It is most noticeable on beef and pork. Less so on
poultry. This pink ring is called the smoke ring. The meat is done. If it were not done, the pink would be in the center of the meat.
It is our sincere wish that you thoroughly
enjoy your barbeque. We believe we are the
best and we try to prove that with each order.
Thanks for stopping by.
It’s so good it will make a train want to take
a dirt road to get here!
By the way, we cater for any size group.